We love pozole in my house! That is why this Vegan Pozole Inspired Soup recipe is one of my favorites. There are so many kinds of pozole. I have veganized a variation of pozole rojo which many would simply call "Caldo". Whatever you want to call it, it's delicious.
What makes this soup similar to pozole is the addition of Hominy. Hominy is from field corn. It has a slightly earthy flavor and chewy texture that is really delicious and perfect for soup. This soup is heavy on the corn. It has both corn on the cob, broken into smaller pieces and off the cob. I love adding corn on the cob to soups as it infuses the broth with tons of flavor!
Traditional pozole uses different dried chiles to fortify the broth. I simply used canned chipotles in this Vegan Pozole Inspired Soup. I do this to make the recipe simpler since there are so many vegetable ingredients that are giving the broth depth. Butternut squash, carrots and sweet potatoes all break down and release starch and sugars into the broth that complimented the smoky chipotle peppers.
Cilantro is a magical ingredient. That's why its used twice in this Vegan Pozole Inspired Soup recipe. I suggest you cut your bunch of cilantro in half reserving the leafy side for the garnish and the stems side for the blending. Many people do not know that the stems are edible and full of flavor. I love using the stems in salsas and soups. Blended with water and other ingredients you can't notice you are using the woodier stems. Just be sure to wash them well.
Vegan Pozole Inspired Soup
- large pot
- 1 yellow onion chopped
- 4 carrots chopped in rounds
- 1 sweet potato peeled and cubed
- 1 cup butternut squash cubed
- 1 zucchini cut in rounds
- 4 ears corn on the cob broken into thirds
- 1 ear corn kernels removed
- 1 cup soy curls
- 15 oz Hominy
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp garlic powder
- 2 TBSP tomato paste
- 8 cups water
- 3 chipotle peppers in adobo
- 1 bunch cilantro divided in half. Chopped and whole
- 2 avocados peeled and sliced
- 2 limes in wedges
- 1 tbsp olive oil
- Heat the oil over medium in a large soup pot and fry the onions for 2-3 minutes until fragrant.
- Add the soy curls and season with smoked paprika, salt and garlic powder and cook for 5 minutes stirring often until browning.
- Add tomato paste and cook for 2-3 minutes to caramelize the flavor. Then add the squash, carrots and potatoes and cook while you prepare the broth in the next step.
- Meanwhile add to a blender 3 chipotle peppers in adobo, ½ bunch of cilantro (use the bottom half of the bunch that is mostly stem) and water and blend until transformed into a smooth flavorful red broth with green flecks
- Add broth to the pot with all the veggies. Add the corn and hominy and bring to a boil. Once the broth is boiling, add the zucchini. Stir well and simmer until all the veggies are fork tender. It will smell amazing.
- Finish by serving each bowl topped with sliced avocado, a squeeze of lime and copious chopped cilantro